Thank you Parker! 👏👏👏 all questions and answers were very helpful. I find aliquot method doesn’t always align for me. I have used it to monitor the process but have to rely on reading the dough(consistent temperature can be challenging). I prefer the stiff starter so very glad to hear! I have been using KA flours but would love to find some of the Kirkland AP to tryout!
Thank you for your time. Could you next time go over how to adjust any sourdough recipe when using just the stiff starter? I think I get it but want to make sure. In addition, how do you create more stiff starter if you don’t like doing a ratio of 1:4.8:8?
Thank you Parker! 👏👏👏 all questions and answers were very helpful. I find aliquot method doesn’t always align for me. I have used it to monitor the process but have to rely on reading the dough(consistent temperature can be challenging). I prefer the stiff starter so very glad to hear! I have been using KA flours but would love to find some of the Kirkland AP to tryout!
Thank you so much!
Thank you!!! I wasn’t passing the float test and decided to bake anyways, my starter is alive and well and made a great loaf!!
Thank you!
Thank you for your time. Could you next time go over how to adjust any sourdough recipe when using just the stiff starter? I think I get it but want to make sure. In addition, how do you create more stiff starter if you don’t like doing a ratio of 1:4.8:8?
Thanks for watching! I’ll be posting a thread for the next Q&A later today if you don’t mind sharing your question there!
I’m not sure I know how to do that but you feel free to share it.